Mediterranean Stuffed Sweet Potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Toss sweet potato wedges with 1 tsp (2 tsp) olive oil and a pinch of salt and pepper.

Drain and rinse the chickpeas, pat dry with a paper towel, and add to the other side of the baking sheet. Toss chickpeas with 1 tbsp (2 tbsp) olive oil, ras el hanout, and a pinch of salt and pepper. Bake until chickpeas are crispy and sweet potatoes are tender, 30 to 35 minutes.

Add the quinoa, ¾ cup (1½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.

Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Roughly chop the scallion(s). Add the lemon juice, chopped scallion, red peppers, walnuts, cumin, just 1 tbsp (2 tbsp) balsamic glaze, and 2 tbsp (4 tbsp) olive oil to a blender. Blend on high until smooth, taste, and add salt as necessary.

Dice the cucumber(s). Once the sweet potatoes are tender, flip and slightly mash the flesh with a fork.

Divide the cooked quinoa between large plates and top with roasted sweet potatoes. Add the crispy chickpeas, roasted red pepper vinaigrette, diced cucumber, and cashew cheese. Serve with lemon wedges. Tuck in!